Cornish Game Hens with Wild Rice Stuffing
1-1/2 cups wild rice cooked
1 small onion finely chopped
3 tablespoons butter
2 teaspoons oil
2 cloves garlic
2 tablespoons finely
1 1/2 dozen mushrooms, sliced
salt and pepper
3 ounces medium-dry sherry or ruby port
1 tablespoon red currant jam or jelly
2 cups chicken stock
2 tablespoons butter
2 tablespoons flour
salt and Pepper
Bone the hens by removing rib cage and back of each bird. With pointed knife, cut slit down backbone. Work to free flesh from ribs. Free carcass from wing, leg sockets and neck so you can lift it right out leaving meat behind. With string or unwaxed dental floss sew up the original opening of the bird.
Make stock using the carcass. In a small saucepan, saute onions in a small nut of butter. Add thyme, garlic, parsley and bay leaf. Saute a few minutes and add chicken and hen bones. Continue sauteing. Add about 2 1/2 cups of water or chicken stock salt and pepper. Bring to a boil and simmer about 60 minutes. Strain.
Prepare stuffing by melting butter in a small amount of oil. Saute chopped onion, add garlic, tarragon, salt and pepper, chopped parsley and mushrooms. When flavours are fully blended (about 3 minutes) add wild rice and mix well. Adjust seasoning. Set aside until cool enough to handle. Divide stuffing into 3 equal parts and stuff each bird. Sew up using dental floss.
Roast birds in a 375°F until done, about 45 minutes. Remove birds from pan.
Make a roux with the pan drippings, butter and flour. Add the chicken broth and simmer. Add the sherry or port and the currant jelly. Simmer to meld the flavours.
To serve, Remove the dental floss or string and cut each bird in half.